Spicy Maple Baked Beans
I do love baked beans and this home made version is to die for. I could eat these any time of the day or night. So get soaking and baking...they take a while.
You could start with tinned beans, but they will not hold their shape under the intense baking...which after all is the idea behind ‘baked beans’. You can leave the chorizo out for a vegetarian option, or add bacon, or other cured meats to the mixture. A batch can be made well in advance of needing it...and you will look pretty special if you have guests for brunch or breakfast and whip these out as an add on to all the usual suspects! Enjoy!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 250 Grams pinto, borlotti or navy beans, soaked overnight
- 1 Chorizo Cured cut in pieces
- 1 onion
- 2 cloves garlic
- 3 x 400ml Tins Diced Tomatoes
- 70 Grams tomato paste
- 2 Teaspoons ground sweet paprika
- 1 chipotle chili in adobo sauce (tinned)
- 1 Tablespoon of the sauce from the chili
- 75 Grams Pure Maple Syrup
- 2 Tablespoons seeded mustard
- 1 Tablespoon Cacao Nibs
- 1 Tablespoon Umami Paste Recipe
- Pink Salt Flakes to taste BUY
Preheat oven to 140°C and drain beans. Place beans into heavy casserole dish and set aside. (I used a cast iron dish with a lid.)
Place chorizo, onion and garlic into Thermomix bowl and chop 10 sec/speed 8.
Scrape down sides of bowl and lid and sauté 6 min/Varoma/speed 2.
Add remaining ingredients except salt and cook 10 min/90°C/speed 2.
Taste and add salt if needed. (This will depend on the chorizo you used.)
Pour mixture over the beans and cover either with lid or a double layer of foil.
Cook 4 hours until beans are tender and sauce is well reduced.
Serve hot or cool before storing in an airtight container in the fridge. You can serve reheated beans for up to a week.
If you want a vegetarian version, omit the chorizo.
The chipotle chilli will more than give you the spice in Spicy! Chipotle chillies in Adobo sauce come tinned and can be found in stores that stock Mexican or South American ingredients or can be purchased online. Reserve unused remaining chillies in the freezer and use as required for future recipes. In Western Australia they are available at European Foods.
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